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Old 11-04-2009, 02:00 AM   #1
Mayhew
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Nov 2009
Portland
Posts: 14


i made a wine using spearmint hibiscus poppy and barley malt sweetener and a 5lb bag of cheep sugar. so far its okay ands tastes different but the strength is there.
i wanted to know if others had tried herbal wines and there outcomes. plus if anyone has any do not brew herb knowledge.

BTW if i don't make since i just had a ladle of the afore mentioned drink and am feeling silly.

 
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Old 11-04-2009, 02:23 AM   #2
s3n8
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Jan 2008
Haymarket VA
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I admire your adventurous fermenting spirit. Can honestly say I have never had a barley wine with um... any of those things.

 
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Old 11-04-2009, 12:04 PM   #3
Mayhew
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Nov 2009
Portland
Posts: 14

i plan to breakdown a multitude of herbs fruts grains and spices into a webpage on fermented flavor mixing and the use of uncommon sugars.

 
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Old 11-04-2009, 02:07 PM   #4
RyanK2
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Oct 2009
Michigan
Posts: 138

Try hog root. In Germany hog root is used in several Jäger type or krauter herb liquors and imparts a strong herbal flavor. It is great for digestion too. If you're ever at a liquor store and see schwartzhog pick up a bottle and give it a taste to see what it's like. I'd be really curious to see what a wine made from say, ginger, wormwood, and hog root would be like.
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Old 11-04-2009, 02:18 PM   #5
GilaMinumBeer
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Jan 2008
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You forgot to add Cardamom.

 
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Old 11-12-2009, 01:15 AM   #6
Mayhew
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Nov 2009
Portland
Posts: 14

WORMWOOD?

hmmm... im adventurious but i think i will leave absinthe-ine wines for later. i will look for schwartzhog sounds unique.

---
as for the wine its raked, bottled and clear. its a nifty flavor and quite nice chilled.

 
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